#homecook

SPOIL YOUR MUM THIS MOTHER’S DAY WITH DESSERT RECIPES BY KIRSTEN TIBBALLS

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2 Delicious Recipes from globally renowned pastry chef and chocolatier Kirsten Tibballs – perfect for Mother’s Day Desserts!  Kirsten is founder of Savour Chocolate and Patisserie School – Brunswick, Melbourne – savourschool.com.au Berry Tart By Kirsten Tibballs Linzer Pastry 262 g unsalted butter 2 teaspoons of Heilala vanilla paste              188 g … Read more

GET SET TO IMPRESS THIS VALENTINE’S DAY WITH A COOK-UP!

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Try the Lilly’s Q Pork Taco Recipe – see link below Whether you’re spending Valentine’s Day with a special partner or celebrating love with your friends, why not treat them (and yourself) to something a little different this year. Get your taste buds tingling and your imagination running wild with Lillie’s Q. Direct from America’s … Read more

Sammy and Bella’s Kitchen Rescue in Partnership with Callebaut

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For the sweet tooths! Callebaut is in partnership with new cooking show, Sammy & Bella’s Kitchen Rescue, which premiered last month.  After taking out the second season of My Kitchen Rules in 2011, show favourites and sisters Sammy and Bella have gone from strength to strength, quickly earning the title of ‘everyone’s best friend in … Read more

Halloween Recipe by Kirsten Tibballs: Spider Peanut Cookies

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Halloween Recipe!

Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kristen is Pastry Chef and Director of Savour Chocolate and Patisserie School in Melbourne and is generously sharing several of her Halloween recipes with Gourmet News readers over coming days.

www.savourschool.com.au

spider cookie (4 of 5)

Spider Peanut Cookies

(Peanut Butter Cookies)

Makes: 30-35 cookies

240g unsalted butter

80g caster sugar

300g brown sugar

2   whole eggs

1 tsp vanilla bean paste

130g crunchy peanut butter

400g plain flour

1 tsp baking powder

200g Callebaut milk chocolate chips

Preheat the oven to 170˚C. Mix the butter, caster sugar and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until the butter is fully incorporated. Add the eggs, vanilla and peanut butter and continue mixing. Sieve the flour and baking powder together into a bowl. Add the sieved dry ingredients to the mixture and lastly add the chopped chocolate chips. Remove from the stand mixer.

For each cookie, weigh out 40g of the dough and roll into balls. Place each ball onto a baking tray lined with baking paper, leaving space between each cookie to allow for spreading. Lightly press down on each ball. Bake at 170 ˚C for 10 minutes.

Remove the cookies from the oven and using a teaspoon, make a small dent in the middle of each cookie while they’re still warm. This will allow the spider to sit on top of the cookie. Cool the cookies at room temperature.

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Recipe & Images Courtesy of Kirsten Tibballs/Evil Twin PR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

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READ ON FOR ADDITIONAL INFO ABOUT KIRSTEN TIBBALLS…

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PIZZA MASTERCLASS AT FRATELLI FRESH – MELBOURNE – Saturday 14th October

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Pizza Masterclass Fratelli Fresh Location: Fratelli Fresh, 7 Alfred Place, Melbourne When: Saturday 14th October 3pm-5pm Cost: $99 Learn the art of making pizza dough, how to stretch and toss it like an expert pizzaiolo, then top it with your favourite ingredients and have it cooked in our wood fired oven. After the class, guests … Read more